Canning Black-Eyed Peas with Veggies and Spices
I rehydrated black-eyed peas yesterday, and chopped up some onions and peppers while making dinner last night. Today, I am dividing it all among some pint jars, along with salt and spices, filling them 2/3 full… Then top with water to 1″ from the top, adding lids, and pressure canning for 80 minutes at 11lb. These will be great to open for dinner on a busy weeknight: We’ll heat and eat with rice and salsa and tortillas.